1 cup Rice Flour
1 cup Water
1.5 tbsp Moong Dal
1 tsp Cumin Seeds
1 tsp White Sesame Seeds
1.5 to 2 tsp Red Chilli Powder
Salt to taste
Oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Chegodilu

. Soak the moong dal in water for 30 minutes. Drain and set aside.
. In a wide and heavy bottomed vessel, boil one cup of water. Then add the soaked moong dal, salt and a tablespoon of oil to it. Bring it to a boil.
. Reduce the flame to low and slowly add the rice flour to the boiling water.
. Combine the flour with water by stirring it well. Turn off the flame.
. Cover the vessel with a lid and keep it aside for 10 minutes.
. Let it cool completely.
. Once cool, add the red chilli powder, sesame seeds and cumin seeds and mix well.
. Knead the dough till smooth.
. To make the chegodis, grease your hands with little oil and pinch a marble size ball of the dough and roll between your palms to form a little thick rope.
. Join the ends together to make a ring. Cover them with a lid to prevent drying.
. Heat oil in a pan for deep frying.
. When the oil is hot (not smoking hot), slowly drop the prepared rings one by one.
. Deep fry them until crisp and golden brown color.
. Drain in kitchen towels and let them cool completely.
. Store in an airtight container.


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